Chickpea & Spinach Tikki
- Spinach leaves (palak) blanched, drained and chopped – 1 medium bunch (can use fresh coriander also as per the availability of fresh greens)
- Chickpeas (chole) soaked overnight and boiled – ½ cup
- Green chillies – 2
- Garlic cloves – 4-5
- Grated ginger – 2 tsp
- Salt to taste
- Garam masala powder -1 tsp
- Chaat masala – 1 tsp
- Soaked poha (beaten rice) for binding – 1 tbsp
- Cold pressed coconut Oil for shallow greasing
- Squeeze out excess water from chopped, blanched spinach and place in a grinder jar. Add chopped green chillies, garlic cloves, ginger and grind.
- Add boiled chickpeas and grind again.
- Add salt, garam masala powder, chaat masala and grind into a coarse mixture.
- Transfer into a bowl and refrigerate for 15-20 minutes.
- After removing it out from the refrigerator, add soaked poha to the spinach mixture and mix well.
- Grease your palms with oil and divide the spinach mixture into equal portions and shape them into balls/tikkis as per choice.
- Place tikkis in the pan and shallow-fry, turning sides till evenly golden from both sides.
- Drain on absorbent paper.
- Serve hot with fresh coriander chutney.
- One can replace white chickpeas with black chana/ lobhia/ rajma (pre-soaked).
- One can replace the chickpeas with steamed sprouts too.
- Chickpeas are rich in fibre, iron, vitamin B (folate) and calcium.
- Folate is a B vitamin present abundantly in spinach that is imperative to healthy infant development.
- Relish and enjoy the hot snack or roll it with in a roti too as per choice and preferences.
- Prefer garden grown or organic spinach always.
Download PDF: Chickpea & Spinach Tikki